Jellyfish Head Mixed with Cabbage

Name: Jellyfish Head Mixed with Cabbage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cabbage core; 200g Jellyfish head; 4 cloves garlic; 3 tablespoons Soy sauce; 1.5 tbsp Rice vinegar; Some sesame oil; A teaspoon Sugar

by Yoha Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The jellyfish head mixed with cabbage is the most classic cold dish in family banquets in Daocheng, especially during the Spring Festival family banquet. It is the most popular dish. The sweetness of Jiaozhou Chinese cabbage is crisp and delicious with the jellyfish head. Mashed garlic, sesame oil, absolute snacks. "

Ingredients

300g Cabbage Core
200g Jellyfish Head
4 cloves Garlic

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3 tablespoons Soy Sauce

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1.5 tbsp Rice Vinegar
Some Sesame Oil

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A teaspoon Sugar

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Jellyfish Head Mixed with Cabbage

1. Prepare materials;

2. This is a jellyfish head, the best one is used;

3. Soak in clean water, the best jellyfish head is not very salty;

4. Taste the saltiness of the soaked jellyfish head, rinse it off if it tastes right, and drain the water;

5. Put garlic in a garlic mortar and put a little salt;

6. Mashed into garlic

7. Put the minced garlic in a small bowl and pour three tablespoons of soy sauce;

8. Pour in 1.5 tablespoons of rice vinegar;

9. Put in a small spoonful of sugar;

10. Add a spoonful of sesame oil; stir the garlic paste evenly and set aside;

11. Rinse the cabbage core under running water;

12. Drain the water and cut into filaments longitudinally;

13. Put the cabbage into a big bowl;

14. Put the processed jellyfish head on the cabbage, add a little carrot shreds to adjust the color;

15. Garlic juice, jellyfish head and cabbage can be served at this time; while garlic is poured into cabbage, mix well and start.

Tips:
The garlic sauce must not be put in early, the cabbage will kill a lot of water if it is put early; the jellyfish head must not be soaked until there is no salty taste, and it will be tasteless if it is mixed into the vegetable.